Recipe

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• 3 cups of all purpose flour
• 1 tsp cream of tarter
• 1 tsp salt (i''ll never figure this 1 out- now if you use ed butter drop this )
• 2 cups unsalted butter, softened ( i let it sit at room temp, then feel it make sure it is soft)
• 2 cups sugar
• extra sugar set aside 1/2 cup maybe less
• 8 large eggs
• 2 tbsp lime juice squeezed from lime zested
• 1 tbsp grated lime peel ( i bypass this because limes are out of season way to pricey and there were no organics in the store. the reason i chose organic for this is well, i just don''tsp like the thoughts of peeling off all that pesticides straight into cake batter. go figure)
• glaze ingredients
• 2/3 cup tequila
• 1/4 cup orange-flavored liqueur
• 1/4 cup fresh lime juice
• 2 cups of sugar
• you can substitute about a cup of ready made margarita mix with or without the alcohol and add sugar to taste.
• i skipped the alcohol this cake went to work as a monthly birthday dessert item so. i used ready made margarita mix without alcohol adding sugar to taste along with some more of that volcano lime burst, but you use what you want.

• 1 Warning this is a Pound Cake… Know the motto pound butter, pound of sugar, pound of.. Ok I think you get the hint. Anyway you’ve been warned. ‘Side just think what pound cake was like frontier days. ‘kay… thought so..
• 2 Preheat the oven to 350°F. Or what works better for you, all stoves cook differently.
• 3 Grease either 2 regular bundt pans, or what ever pan you have handy. Be it square, round, oblong, like I said whatever you got. I spray my pans (yep spray with Bakers Joy- thought be mindful I am not pushing any ones products just what we have locally and it gets the job done nicely enough.) I add the sugar to the pans and rotate over the sink or other pans to coat with sugar. Make sure you do the cone sections in the middle too, if you happen to have the bundt pans / angel food pans. You can add a little extra sugar as needed to completely coat.
• 4 In a large mixer bowl beat the butter and sugar until light and creamy. For me that’s when things just don’t fit gritty anymore.
• 5 Beat in eggs one at a time, mixing well after each addition.
• 6 Stir in lime juice and peel. If using. Add cream of tarter, salt, and flour slowly and beat until smooth.
• 7 Spoon into pans being mindful of the cone(assuming you use a bundt pan or angel food pan.)
• 8 Bake 45 minutes for small pans and 1 hour for larger pans. Use a toothpick inserted in the center to check to see if it's done. Again depending on where you live and the oven you use cooking time varies.
• 9 Make Glaze:
• 10 With liqueur:
• 11 Meanwhile, combine tequila, orange-flavored liqueur and lime juice. Don't add the sugar just yet !
• 12 When cakes are done, remove from the oven (leave in pan) and poke several holes in the bottom with a toothpick. Brush the top of each with 3 teaspoons of the liqueur mixture and let dry for three minutes.
• 13 Then invert onto a rack with plastic wrap underneath and cool completely.
• 14 Stir the 2 cups of sugar into the remaining liqueur mixture and brush evenly over the tops of the cakes.
• 15 Let them dry and then they can be wrapped in pretty plastic wrap and given as holiday gifts, etc. When covered, they will keep at room temperature for 5 days and can be frozen for up to a month.
• 16 Without Liqueur
• 17 The way I made it. For some reason I feel my place of work would have been highly un-amused if we were all snockered.
• 18 I started with a cup of a ready made margarita mix without alcohol adding sugar to taste, along with the Lime Burst. I poked holes into the cake with a skewer brushing over the bottom of the cake.
• 19 I let it sit for a few minutes something like 5 minutes or so. Maybe less.
• 20 I then flipped the cake out into plates where again I took the wooden skewer stabbed the cake. You could do this with a fork. (personally I thought I already had enough dishes to wash with all those spoons I used to make sure the glaze wasn’t to sweet or sour. Yeek)
• 21 Again I brushed the glaze over the cakes. You could also spoon this over the cakes. I let it set and dry before adding more glaze.
• 22 After slicing I casually brushed the cut slices arranged on the serving plate with more glaze (surplus had to go somewhere, right?)
• 23 Yield: Depends on how you cut slices and what kind of pans you have to work with. Bundt pans I would say 12 slices each though I cut mine a little thinner. (you try feeding an army of cake junkies) calories: heehee I don’t even want to know…